Powdered milk is an excellent alternative to natural cow's milk in those moments when we need to use a small amount of milk to prepare a dish, but there was no fresh milk at home.
Powdered milk is an excellent alternative to natural cow's milk in those moments when we need to use a small amount of milk to prepare a dish, but there was no fresh milk at home.
Powdered milk is made from whole milk. It is a white powder with a slightly creamy tint and has almost the same useful qualities as fresh milk, but it is stored much longer.
There is no need to boil diluted milk powder, as it has already been heat treated. Such milk can be used to make yeast dough, milk soups and cereals.
The main question that interests housewives is: how to properly dilute milk powder? Take advantage of our tips and take into account some of the nuances:
- in no case do not dilute milk powder with boiling water. If you use boiling water, then the milk will immediately “cook” into a bunch of lumps;
- for 200 ml of water, take 5 teaspoons of powdered milk;
- first dilute milk powder with a small amount of water, and only then add the rest of the water;
- let the diluted milk stand for a while. At the same time, milk proteins will swell and wateriness will disappear;
- diluted milk powder can be brought to a boil, cooked on it porridge and milk soups, and also used for the preparation of sour-milk products.
Recipes with dry milk ingredient
Step 1
For work, we need water - 200 ml, powdered milk - 5 tsp, saucepan, whisk.
Step 2
Bring water to a boil and cool to 50-60°C.
Step 3
Add a small amount of warm water to the milk powder and mix thoroughly so that no lumps form.
Step 4
Then add the rest of the water. Leave the milk to swell for 15-20 minutes.
Step 5
Milk is ready to go.